Sea Salted Caramels

Hello everyone I’m so truly sorry for not posting in over a week and a half. Its those gold standard of Scottish education Highers that are killing me within. I have this post for you this evening, and apologies for the rather terrible layout of the posts I just bought my new laptop yesterday. The Microsoft surface pro 3, so far its excellent and superbly fast. This post features a recipe I received from a friend of mine who blogs in France. These salted caramels are among the best I have ever tried, extremely chewy and smooth on the palette. I have a real true love for the salty/sweet combo, whether it be sweet and salty peanuts dusted with chilli or salted caramel in general.

I like to imagine at some point in my life I will be sitting in a Brittany café sipping elderflower presse and eating Brittany sea salted caramels. Of course this is all just an ideology but bring a tray of these out on a cool September evening after dinner and absorb the last of the rays of amber sunlight chewing on smooth buttery, creamy candies.

INGREDIENTS:

175g golden syrup

100ml water

600g caster sugar

225g unsalted butter

450ml whipping cream

Fleur de Sel For sprinkling

METHOD:

Put the water, sugar and golden syrup into a saucepan (large) and I mean large. It will bubble over if the pan is to small.

Bring to a boil over a high heat. When the boil is achieved add the butter and cream and stand back. (avoid a facial at 121°C at all costs).

Let it come to the boil again and then reduce the heat to a medium low and stick in a sugar thermometer and let the caramel reach 121°c. Do not be under this or over you want it exact.

Whilst the caramel is reaching this temperature, oil and line a brownie pan.

When the caramel reaches the required temperature pour straight into the tin.

Leave to set for 1 minute, then sprinkle on some Maldon sea salt or fleur de sel.

Now leave to set fully out of the fridge overnight or you may be able to eat then 4-5 hours later.

Thanks for reading,

Ryan!